CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.
Provided by David Tanis
Categories easy, salads and dressings, side dish
Time 1h
Yield About 6 cups cooked chickpeas
Number Of Ingredients 10
Steps:
- Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
- Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
- Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 6 grams, TransFat 0 grams
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Ijazz Khan
ijazz@yahoo.comThese chickpeas are a great addition to any meal. They're healthy and tasty!
Purnalal Maharjan
maharjanp@hotmail.comI wasn't sure how the chickpeas would turn out, but they were surprisingly delicious! I'll definitely be making this recipe again.
Logan Nogas
nogas@aol.comThese chickpeas are so flavorful and versatile. I've used them in salads, wraps, and even as a side dish.
michael york
yorkmichael37@yahoo.comI made this recipe for my vegan friend and she loved it! It's a great source of protein and fiber.
Qureshi G
q_g@aol.comThis recipe is a great way to use up leftover chickpeas. I also added some chopped tomatoes and feta cheese.
Rita Petterson
petterson.r19@gmail.comI'm always looking for new ways to cook chickpeas. This recipe is definitely a keeper!
Hurain Fatima
f-hurain39@aol.comThese chickpeas are a great way to add some extra protein to your diet. They're also really versatile.
Vusi Cebo
v_cebo@yahoo.comI'm not a big fan of chickpeas, but this recipe changed my mind. They're so flavorful and delicious.
Amir Bukharskiy
bukharskiya@gmail.comThese chickpeas are so good! I can't believe how simple the recipe is.
Jennife Forcadilla
jennife_forcadilla@yahoo.comI love how easy this recipe is to make. It's perfect for a quick and healthy meal.
Myat Htun Aung
h-myat@yahoo.comThese chickpeas are a great addition to any meal. They're healthy and tasty!
Uyi Osamwonyi
u-osamwonyi60@yahoo.comI wasn't sure how the chickpeas would turn out, but they were surprisingly delicious! I'll definitely be making this recipe again.
Adil Rajpoot
rajpootadil@gmail.comThese chickpeas are so flavorful and versatile. I've used them in salads, wraps, and even as a side dish.
Michelle Manika
m_m@gmail.comI made this recipe for my vegan friend and she loved it! It's a great source of protein and fiber.
Angelo Martinez
am@yahoo.comThis recipe is a great way to use up leftover chickpeas. I also added some chopped tomatoes and feta cheese.
Love Tv
l-t@aol.comI've made this recipe several times and it's always a winner. It's so easy to make and the results are delicious.
Gazi Lumani
l@aol.comThese chickpeas were a hit at my dinner party! Everyone loved the fresh, herby flavor.